CROCK POT ELK ROAST RECIPE - (3.7/5)

Crock Pot Elk Roast Recipe - (3.7/5) image

Provided by pressurecooker

Number Of Ingredients 13

1 (3-pound) boneless chuck or round elk roast, trimmed of extra fat
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 (14-ounce) can fat-free beef broth
4 cups carrots, cut into 1/2-inch rounds
3 cups onion, roughly chopped
2 cups mushrooms, sliced
1 cup celery, cut into 1/2-inch pieces
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 sprigs fresh thyme
1 teaspoon chopped garlic
2 tablespoons cornstarch

Steps:

Coat a large skillet with nonstick spray and bring to high heat. Season roast with 1/4 teaspoon each salt and pepper. Cook and rotate until all sides are browned, about 5 minutes. Place in a slow cooker. Add all remaining ingredients except cornstarch, including 3/4 teaspoon each salt and pepper. Gently stir. Cook on high for 3 to 4 hours or on low for 7 to 8 hours, until roast is cooked through. Turn off slow cooker. In a small bowl, dissolve cornstarch in 2 tablespoons cold water. Stir cornstarch mixture into liquid in slow cooker. Let sit, uncovered, until slightly thickened, about 5 minutes. Discard thyme. Slice meat and top with veggies and sauce.